Fo o di e kins
VANILLA CASHEW CAKE
with CHOCOLATE GANACHE & BERRIES
YIELD: 8-10 SERVINGS
RECIPE BY Elizabeth M. Jacob
INGREDIENTS
CRUST:
1 cup almond flour
1/4 cup coconut flour
1/2 tsp. salt
1/4 tsp. baking soda
1/4 cup coconut oil, melted
1/2 cup honey
2 tsp. vanilla
1 egg
CHOCOLATE GANACHE
1/2 cup coconut oil,
melted
1/2 cup cocoa powder
1/4 raw honey
1/4 cup blackberries
1/4 cup raspberries
FILLING:
1 1/2 cups raw cashews
soaked overnight in water
1/2 cup full fat coconut milk
1/2 cup coconut oil, melted
2/3 cup raw honey
2 tsp. vanilla
1/4 tsp. Himalayan salt
The fox said to the bear
And the bear said to the hare
Come meet me under a canopy
of trees
Where the woods and the flowers
Welcome the bees.
It was silent at first, still as
a whistle
Until the animals emerged
From under the thistle.
One by one they marched along
To the beat of the birds
To the wild wind’s song.
CAKE:
1. Preheat oven to 350 degrees.
They gathered
as springform pan with coconut oil.
2. Grease together,
a round 9-inch
animals do
3. Blend the dry ingredients together in a mixer.
To throw
a grand
for me and pulse until combined.
4. Add
in the party
wet ingredients
and you.
The table
was in set
tiny
7. Bake
the by
oven
for about 15-20 minutes or until slightly golden.
young squirrels
8. Cool completely on a wire rack.
With delicate plates and garland
that twirls.
FILLING:
1. Drain the soaked cashews.
1. Whisk together the coconut oil, cocoa powder and honey.
2. Once the cake has frozen, top with berries and drizzle
with the chocolate ganache.
3. Freeze for 1-2 hours.
4. Allow to thaw for 10 minutes before serving.
6. Pour the batter into the greased springform pan.
.ICING:
2. Combine the cashews with the other ingredients in a mixer and
blend until smooth.
3. Pour the cashew mixture over the cake and freeze for 3-4 hours.
45